Classic Pumpkin Cupcakes

It’s not fall until you’ve had Classic Pumpkin Cupcakes with creamy Cream Cheese Frosting! Pumpkin cake with a little spice from the cinnamon and nutmeg with a cool, sweet and tangy frosting. Yum! There’s something so perfect about a pumpkin cupcake with simple frosting. There’s a reason it’s a classic 🙂

I topped the cupcakes with these cute candy pumpkins I found at the store because a cupcake without a topper just looks left out and naked! And as always, these incredible liners are from Sweets & Treats because when I need a liner that won’t lose it’s color, I know where to go!

This recipe is based on one I found on Food.com that got some rave reviews and I wanted to try out!

13 thoughts on “Classic Pumpkin Cupcakes”

Hi Lizzie. I’ve followed you for a while now. You are darling and have shared so many tips and amazing recipes. Thank you! One important technique and detail that is left out here is icing the cupcake. Your readers will hope to duplicate what they see in your photo :-). What size tip do you use and how do you hold the top.? It’s looks like you go around the top of the cupcake three times? These look yummy and adorable and just in time for a party I’m throwing this weekend. And I want them to turn out as cute as yours! Thanks!

Love your blog and your recipes!! I prefer to use cake mixes so do you have a recipe for these cupcakes only using a cake mix? Thinking a spice cake mix would work? But not sure what to add for the pumpkin and such.
Thanks!

These are beautiful, and delicious I’m sure! I love the pumpkins on top.
Question for you: Do you ever use cake flour? I want awesome, soft cupcakes, and I usually don’t get those results with my “from scratch” recipes. I’m wondering if cake flour makes a positive difference?

Cake flour does make a cake a light lighter, but I also may suggest adding less pumpkin. Pumpkin makes the cake dense and so much of the flavor we associate it with are the spices, so just maybe cut back on the pumpkin a little but keep the spices rich!

Hi lizzy! I’m planning to bake some of your recipes. So before i get started,i just want to ask some questions for clarification.. p.s:answer them by number
1.how many grams of cake mixes do you use?(such as devil’s food cake mix,white cake mix,etc.)
2. Any substitute for buttermilk? Cause i can’t find it.
3. Do you have youtube channel for your recipes?if yes,what it is?
4. Can you post all nozzles you use? (W/ pictures of course)
That’s all thank you!:)